Hello everyone, I hope you are all well!
Today’s temptation is a delicious vanilla semifreddo with homemade almond praline.
I have vivid childhood memories of ice cream with croquant. The other day I tasted something similar, and I was inspired to make this vanilla and praline semifreddo.
Here is the recipe, enjoy!
Start by making the praline:
- 3 1/2 oz. (100 g) almonds
- 3/4 cup + 1 tablespoon (200 g) regular sugar
- 1/2 cup (120 ml) water
Put the almonds on a lined baking tray and toast in a 350 ˚F (180 ˚C) oven for about 10 minutes.
Put the sugar and water into a saucepan and gently heat until the sugar has dissolved, stirring every now and then.
As soon as the sugar has dissolved, stop stirring and turn up the heat.
Let the syrup bubble away until the color is a deep golden caramel.
Remove from the heat.
Pour the syrup over the toasted almonds.
When the praline is completely set – transfer to a food processor and whizz until quite finely crushed.
Set aside while you get on with the semifreddo.
Vanilla & praline semifreddo:
- 3 eggs
- 2 egg yolks
- seeds from 1 vanilla bean
- 1 teaspoon pure vanilla extract
- 1 cup (220 g) regular sugar
- 2 1/4 cups (500 m) heavy cream
- homemade praline/croquant
- 1 1/2 oz. (40 g) pannasu (cream stabilizing powder (optional)
Bring out all the ingredients.
The eggs should be at room temperature when you start making the semifreddo.
Pour the cream into a bowl and whisk until soft peaks form (add pannasu if using).
Put the sugar and seeds from one vanilla bean into a bowl.
Place the bowl over a pan of simmering water.
Use an electric hand mixer and start whisking.
Whsk until the mixture is pale and fluffy.
This will take about 8 minutes.
Add the vanilla extract.
Whisk for another 2 minutes.
Remove the bowl from the pan and leave the mixture to cool for about 5 minutes.
Bring out the whipped cream and the praline. You could of course use dried fruit, chocolate, nuts etc. instead of the praline if you prefer.
Add the whipped cream and the praline to the mixture and stir until everything is well blended.
Cover the bowl with plastic wrap or transfer the mixture to an airtight container, then place in the freezer for at least 6 hours or overnight.
The result: delicious vanilla and praline semifreddo… boy does it take me back in time…
That’s it for now, I hope you’ll all have a wonderful week – make it the best!
Hugs from me to you.